- Critical: Backflow Prevention
- Comment:
- CORRECTED BY PROVIDING PROPER AIR GAP FOR THE DIPPER WELL AT BUFFET LINE.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Characteristics
- Comment:
- CORRECTED BY STORING FOOD IN APPROVED CONTAINERS (NO CARDBOARD BOXES OBSERVED). THE PLASTIC ROUND WEIGHT THAT WAS USED TO PRESS WATER OUT OF CABBAGE WAS DISCARDED.
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Equipment Food-Contact Surface
- Comment:
- CORRECTED BY PROPERLY WASHING, RINSING, SANITIZING, AIR DRYING IN-USE UTENSILS EVERY 2-3 HOURS.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Good Repair and Calibration
- Comment:
- CORRECTED BY DEMONSTRATING HOW TO CALIBRATE A THERMOMETER.
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Critical: Hand Drying Provision
- Comment:
- CORRECTED BY PROVIDING PAPER TOWEL IN THE PAPER TOWEL DISPENSERS AND NOT ON THE PREP TABLE OR SHELVING UNIT.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Packaged and Unpackaged Food -
- Comment:
- CORRECTED BY STORING RAW CHICKEN BELOW RAW SHRIMP AND RAW BEEF AT THE HABACHI/SUSHI AREA
- General violation description:
- 3-302.11 - STORING RAW BEEF ABOVE RAW CHICKEN IN THE WALK-IN COOLER
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY REPAIRING COOKLINE PREP COOLER AND HOLDING FOODS AT 40F/41F
- General violation description:
- 3-501.16 - FACILITY MADE SAUCES ON THE PREP TABLE ARE NOW BEING TIME MARKED FOR 2-3 HOURS THEN DISCARDED.
- Critical: Potentially Hazardous Food (Ti
- Comment:
- CORRECTED BY NOW TIME MARKING ALL HOT BUFFET ITEMS AND HOLDING FOR 2-3 HOURS THEN ITEMS DISCARDED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Comment:
- CORRECTED BY DATE MARKING ALL READY TO EAT POTENTIALLY HAZARDOUS FOODS WITH THE PREP DATE AND HOLDING FOR UP TO 3 DAYS, THEN DISCARDING.
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: System Maintained in Good Repa
- Comment:
- CORRECTED BY REPAIRING LEAK AT AVB ON MOP SINK FAUCET
- General violation description:
- 5-205.15 - DRAIN LINE OF HAND SINK REPAIRED, UTILITY HOSE REMOVED FROM 2-COMPARTMENT SINK AND HOOKED UP TO MOP SINK.
- Critical: Time as a Public Health Contro
- Comment:
- CORRECTED: SUSHI RICE, SUSHI, CHOPPED LETTUCE AND COOKED NOODLES ALL HAD STICKY NOTES WITH WRITTEN TIME THEY WERE PLACED AT ROOM TEMPERATURE. ITEMS ARE ONLY HELD FOR 2-3 HOURS THEN DISCARDED. THE COLD AND HOT BUFFET LINE HAS ALL ITEMS WRITTEN ON PAPER NEAR THE ENTRANCE TO THE KITCHEN AND TIMES THEY ARE PLACED ON THE LINE ARE WRITTEN. ITEMS ARE CHANGED EVERY 2-3 HOURS AND DISCARDED.
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Food Storage Containers, Ident
- Comment:
- CORRECTED BY LABELING FOOD CONTAINERS.
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Light Bulbs, Protective Shield
- Comment:
- CORRECTED BY PROVIDING LIGHT SHIELDS.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Nonfood-Contact Surfaces
- Comment:
- CORRECTED BY CLEANING ALL ITEMS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Service Sink
- Comment:
- CORRECTED BY USING THE MOP SINK.
- General violation description:
- 5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.
- Storage or Display of Food in
- Comment:
- CORRECTED BY USING DRAINING PANS.
- General violation description:
- 3-303.12 - (A) PACKAGED FOOD may not be stored in direct contact with ice or water if the FOOD is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water. (B) Except as specified in ## (C) and (D) of this section, unPACKAGED FOOD may not be stored in direct contact with undrained ice. (C) Whole, raw fruits or vegetables
|
04/02/2015 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on Dipper well Drain line
- Corrections:
- Provide adequate air gap.
- Comment:
- BUFFET DIPPER WELL HAS DRAIN LINE GOING BELOW THE RIM OF THE DRAIN BOWL. PROVIDE AT LEAST A 1 INCH AIR GAP BETWEEN THE DRAIN LINE AND RIM OF DRAIN BOWL TO PROTECT AGAINST ANY BACKFLOW CONTAMINATION.,
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Characteristics
- Items:
- Food-contact surface(s) and utensils
- Problems:
- Constructed from materials that are not Safe
- Corrections:
- Provide safe, approved materials.
- Comment:
- OBSERVED WASHED AND CUT BROCCOLI STORED IN CARDBOARD BOX AT COOKLINE. DO NOT USE CARDBOARD BOXES TO STORE PREPARED FOOD IN - USE A FOOD APPROVED CONTAINER. DISCARD PLASTIC ROUND WEIGHT THAT'S USED TO PRESS WATER OUT OF CABBAGE IN THE STRAINER - THIS IS CRACKED AND HEAVILY GROOVED. USE A SMOOTH AND INTACT WEIGHT.,
- General violation description:
- 4-101.11 - Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe
- Critical: Equipment Food-Contact Surface
- Items:
- Food-contact surface(s) and utensil(s)
- Problems:
- Not cleaned At least every 4 hours during continual use
- Corrections:
- Clean as specified above.
- Comment:
- IT WAS STATED IN-USE UTENSILS AT HIBACHI/SUSHI AREA ARE WASHED OFF AT PREP SINK AFTER USE. IN-USE UTENSILS MUST BE WASHED, RINSED, SANITIZED AND AIR DRIED AT LEAST EVERY 4 HOURS. THE PERSON IN CHARGE STATED PREP SINKS AND IN-PLACE EQUIPMENT IS WASHED WITH SOAPY WATER AND RINSED. THESE ITEMS MUST BE WASHED, RINSED, SANITIZED AND AIR DRIED.,
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Critical: Good Repair and Calibration
- Items:
- Food thermometer(s) probe
- Problems:
- Not calibrated
- Corrections:
- Calibrate in accordance with manufacturer specifications.
- Comment:
- PERSON IN CHARGE WAS NOT AWARE HOW TO CALIBRATE THE FOOD THERMOMETER. THE THERMOMETER SHALL BE CALIBRATED FREQUENTLY BY USING ICE WATER AND THERMOMETER SHALL READ 32F (ADJUST NUT UNDERNEATH).,
- General violation description:
- 4-502.11 - (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. (Pf) (C) Ambient air temperature, water pressure, and water TEMPERATURE MEAURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO PAPER TOWEL AT HANDSINK IN HIBACHI/SUSHI AREA - THERE WAS A ROLL ON THE PREP TABLE. AT THE END OF THE COOKLINE THE PAPER TOWEL WAS ON WIRE SHELVING RACK. DO NOT STORE ON SHELVING TO PREVENT CONTAMINATION OF FOOD OR CLEAN WARES. PROVIDE PAPER TOWEL AT HANDWASH SINKS AT ALL TIMES.,
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Packaged and Unpackaged Food -
- Items:
- Raw animal food(s)
- Problems:
- Stored over/next to Ready-to-eat food(s)
- Corrections:
- Store raw animal foods below and away from foods needing little or no further prep.
- Comment:
- OBSERVED AREAS OF CROSS CONTAMINATION: - HIBACHI/SUSHI AREA PREP COOLER HAD A PAN OF RAW CHICKEN WITH READY TO EAT FOODS AND ABOVE RAW BEEF AND COOKED SEAFOOD. STORE RAW CHICKEN BELOW RAW BEEF AND COOKED OR READY TO EAT FOODS. - WALK IN COOLER HAD A TUB OF RAW BEEF STORED ON BOTTOM SHELF BELOW AND NEXT TO RAW CHICKEN. STORE RAW BEEF ABOVE RAW CHICKEN. ALSO RAW FISH ABOVE EGG ROLL SHEETS. STORE RAW FISH BELOW READY TO EAT FOODS. - COOKLINE PREP COOLER HAD RAW BEEF ABOVE COOKED SHRIMP. STORE RAW BEEF BELOW COOKED OR READY TO EAT FOODS. ,
- General violation description:
- 3-302.11 - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- - THE COOKLINE PREP COOLER HAD COOKED NOODLES 48F, WONTONS 46F, COOKED SHRIMP 46F, RAW BEEF 45F, CRAB 45F/46F. - FACILITY MADE SAUCES (3) ON PREP TABLE IN KITCHEN AT ROOM TEMPERATURE (65F). THESE SAUCES SHALL BE HELD COLD AT OR BELOW 41F OR MAY BE TIME MARKED FOR 4 HOURS. POTENTIALLY HAZARDOUS FOODS HELD COLD SHALL BE AT OR BELOW 41F AT ALL TIMES.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Potentially Hazardous Food (Ti
- Items:
- Hot food item(s)
- Problems:
- Stored below 135 degrees F
- Corrections:
- Store above 135 degrees F.
- Comment:
- THE HOT BUFFET LINE HAD ITEMS UNDER 135F: FRIED BANANAS 109F, CHEESE PIZZA 112F, FRIED FISH 116F, TERIYAKI CHICKEN ON A STICK 109F. POTENTIALLY HAZARDOUS FOODS HELD HOT MUST BE AT OR ABOVE 135F AT ALL TIMES. THESE ITEMS MAY BE TIME MARKED IF THEY CAN'T BE HELD AT 135F.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Ready-to-Eat, Potentially Haza
- Items:
- In house prepared ready-to-eat potentially hazardous food(s)
- Problems:
- Without date of consumption marking
- Corrections:
- Provide proper date marks as stated above.
- Comment:
- DID NOT OBSERVE ANY FOODS DATE MARKED AND IT WAS STATED THESE ITEMS ARE MADE EVERY 2-3 DAYS: BREADED CHICKEN, EGG ROLLS, COOKED WINGS, SAUCES, ETC. POTENTIALLY HAZARDOUS READY TO EAT FOODS HELD OVER 2 HOURS MUST BE LABELED WITH A DATE MARK NOT EXCEEDING 7 DAYS.,
- General violation description:
- 3-501.17 - (A) Except as specified in (E) of this section, refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD prepared and held refrigerated for more than 24 hours in a FOOD ESTABLISHMENT shall be clearly marked at the time of preparation to indicate the date by which the FOOD shall be consumed which is, including the day of preparation: (1) 7 calendar days or less from the day that the FOOD is prepared, if the FOOD is maintained at 5C (41F) or less
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not repaired according to law
- Corrections:
- Repair according to law.
- Comment:
- THE MOP SINK IS LEAKING AT ATMOSPHERIC PRESSURE BREAKER ON FAUCET - REPAIR PRESSURE BREAKER. THE COOKLINE HANDSINK DRAIN LINE MOVES AND WAS NOT DIRECTLY OVER THE DRAIN BOWL. REPAIR TO BE PERMANENTLY OVER THE DRAIN BOWL. A UTILITY HOSE WAS CONNECTED TO A 2-COMPARTMENT PREP SINK. DISCONTINUE THIS USE - HOSE MAY BE CONNECTED TO THE MOP SINK FAUCET. REMOVE Y- SHUTOFF VALVE FROM MOP SINK FAUCET. ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- Without time control mark
- Corrections:
- Provide clear easy to read time marks.
- Comment:
- - FACILITY HAS A WRITTEN POLICY FOR SUSHI RICE, BUT THE SUSHI RICE WAS AT 83F AND THERE WERE NO TIMES WRITTEN DOWN. IT WAS STATED RICE IS HELD FOR 2 HOURS THEN DISCARDED. - OBSERVED CHOPPED LETTUCE 42F-49F AND COOKED NOODLES 41F SITTING IN TUBS ON SHELF BY COOKLINE. NO TIME MARKING OBSERVED, BUT IT WAS STATED IT'S CHANGED EVERY 2 HOURS. - PREPARED SUSHI AT HIBACHI/SUSHI AREA AT 63F-65F. IT WAS STATED SUSHI IS HELD FOR 1 HOUR THEN DISCARDED. NO TIME MARKING OR PROCEDURE OBSERVED. - COLD BUFFET LINE HAD CHEESECAKE 63F, CREAM JELLYROLL 59F, HONEYDEW MELON 47F, CANTALOUPE 50F, SLICED TOMATOES 48F, LETTUCE 53F, CRAB SALAD 48F. POTENTIALLY HAZARDOUS FOODS THAT ARE NOT HELD COLD AT 41F OR BELOW MUST BE TIME MARKED. A WRITTEN PROCEDURE SHALL BE IN PLACE AND POSTED AND ITEMS MUST BE MARKED WITH THE TIME THEY ARE SET OUT AND THE TIME THEY EXPIRE, THEN DISCARDED.,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
- Food Storage Containers, Ident
- Items:
- Food item(s)
- Problems:
- Not identified
- Corrections:
- Label containers with common name.
- Comment:
- OBSERVED CONTAINERS OF RICE, FLOUR, ETC WITHOUT ANY LABELING. ALSO OBSERVE DIFFERENT SAUCES AT HIBACHI/SUSHI AREA WITHOUT LABELING. LABEL ALL CONTAINERS WITH THE COMMON NAME OF THE FOOD.,
- General violation description:
- 3-302.12 - Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- ALL THE FLOURESCENT LIGHT BULBS IN KITCHEN WERE NOT SHIELDED. PROVIDE SLEEVES AND END CAPS FOR ALL LIGHTS IN KITCHEN.,
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Nonfood-Contact Surfaces
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- ITEMS THAT ARE SOILED: - HANDLES OF HANDSINK AT HIBACHI/SUSHI AREA - DRAIN BOWLS OF VARIOUS SINKS - DOORS OF PREP COOLERS STICKY - INSIDE DOORS OF WALK-IN COOLER SOILED - SHELVING INSIDE WALK-IN COOLER SOILED CLEAN ALL ITEMS AND KEEP CLEAN.,
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Service Sink
- Items:
- Mop/utility sink(s)
- Comment:
- FACILITY HAS A MOP SINK BUT IT IS NOT BEING USED - IT WAS STATED DIRTY MOP WATER IS DUMPED OUTSIDE. DISCONTINUE DUMPING OUTSIDE AND USE THE MOP SINK.,
- General violation description:
- 5-203.13 - (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. (B) Toilets and urinals may not be used as a service sink for the disposal of mop water and similar liquid waste.
- Storage or Display of Food in
- Items:
- Unpackaged food(s)
- Problems:
- Stored In direct contact with ice
- Corrections:
- Discontinue use.
- Comment:
- OBSERVED COLD FOOD ITEMS ON BUFFET STORED IN ICE THAT IS NOT DRAINING - HONEYDEW AND CANTALOUPE, OLIVES, PICKLES AND SHRIMP. IF STORING THESE IN ICE, PROVIDE A SELF DRAINING CONTAINER.,
- General violation description:
- 3-303.12 - (A) PACKAGED FOOD may not be stored in direct contact with ice or water if the FOOD is subject to the entry of water because of the nature of its packaging, wrapping, or container or its positioning in the ice or water. (B) Except as specified in ## (C) and (D) of this section, unPACKAGED FOOD may not be stored in direct contact with undrained ice. (C) Whole, raw fruits or vegetables
|
03/10/2015 | Routine |
- Critical: Potentially Hazardous Food (Ti
- Comment:
- TIME IS BEING USED AS A PUBLIC HEALTH CONTROL ON THE FRUIT BAR AS WELL AS AT THE HIBACHI GRILL. AT THE FRUIT BAR AND HIBACHI GRILL ITEMS ARE CHANGED EVERY 4 HOURS. TEMPERATURES ARE TAKEN EVERY 2 HOURS TO MAKE SURE THE FOOD IS NOT 70 F. AT 70 F ALL FOODS ARE DISCARDED. CORRECTED.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
|
09/02/2014 | Follow-up |
- Critical: Package Integrity
- Items:
- Food package(s)
- Problems:
- Dented, dented on seam or swollen
- Corrections:
- Discard.
- Comment:
- OBSERVED A DENTED BAMBOO CAN IN DRY STORAGE AREA. PACKAGING OF FOOD MUST BE IN GOOD CONDITION TO AVOID POSSIBLE CONTAMINATION. CAN WAS DISCARDED DURING INSPECTION. CORRECTED.
- General violation description:
- 3-202.15 - FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- OBSERVED HONEY DEW MELON AT 50F, BOILED EGGS 48 F, SLICED TOMATOES 46 F AT THE FRUIT AND SALAD BAR IN SELF- SERVICE AREA. AT THE HABACHI GRILL CHICKEN WAS 48F, BOTH THE BEEF AND IMITATION CRAB WERE 50 F. EXCEPT DURING PREPARATION, COOKING, COOLING, OR WHEN TIME IS BEING USED AS A PUBLIC HEALTH CONTROL POTENTIALLY HAZARDOUS FOODS(PHF) MUST BE MAINTAINED AT 41 F OR LESS. KEEP PHF AT 41F OR LESS. DISCARD FOOD WITHIN 4 HOURS.,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Food Storage
- Items:
- Food item(s) in storage
- Problems:
- Stored on floor or less than 6 inches above floor
- Corrections:
- Store at least 6 inches above the floor.
- Comment:
- OBSERVED WATERMELONS STORED ON FLOOR OF WALK-IN COOLER. FOOD MUST BE STORED AT LEAST 6 INCHES OFF THE FLOOR INSIDE COOLERS. PIC CORRECTED BY PLACING MELONS ON SHELF. CORRECTED.
- General violation description:
- 3-305.11 - (A) Except as specified in ## (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location
|
08/28/2014 | Routine |
- Critical: Manual and Mechanical Warewash
- Comment:
- CHLORINE SANITIZING SOLUTION WAS AT 50 PPM ON DISH WASH MACHINE. CORRECTED.
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
|
03/04/2014 | Follow-up |
- Critical: Backflow Prevention
- Items:
- Backflow/backsiphonage prevention device(s)
- Problems:
- Not provided on
- Corrections:
- Provide adequate air gap.
- Comment:
- HANDWASH SINK LOCATED AGAINST THE WALL NEAR HIBACHI AREA WAS DID NOT HAVE AN AIR GAP. AN AIR GAP SHALL BE PROVIDED TO AVOID CONTAMINATION. PROVIDE AN INCH AIR GAP ABOVE THE DRAIN. PIC HAD PIPING CUT TO PROVIDE AIR GAP. CORRECTED.
- General violation description:
- 5-402.11 - (A) Except as specified in (B) and (C) of this section, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (B) If allowed by LAW, a WAREWASHING machine may have a direct connection between its waste outlet and a floor drain when the machine is located within 1.5 m (5 feet) of a trapped floor drain and the machine outlet is connected to the inlet side of a properly vented floor drain trap. (C) If allowed by LAW, a WAREWASHING or culinary sink may have a direct connection.
- Critical: Handwashing Cleanser, Availabi
- Items:
- Soap
- Problems:
- Not provided
- Comment:
- NO HAND SOAP WAS AT FRONT HANDWASHING SINK NEAR THE MAIN ENTRANCE. SOAP MUST BE PROVIDED AT ALL HANDWASHING SINKS. PERSON-IN-CHARGE PROVIDED LIQUID SOAP DURING INSPECTION. CORRECTED.
- General violation description:
- 6-301.11 - Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.(Pf)
- Critical: Manual and Mechanical Warewash
- Items:
- Chlorine solution concentration
- Problems:
- Below 100 ppm
- Corrections:
- Provide correct concentration as stated above.
- Comment:
- OBSERVED CHLORINE SANITIZING SOLUTION AT 200 PPM. PIC COULD NOT ADJUST CONCENTRATION TO GET AN ACCURATE READING. CHLORINE SANITIZING SOLUTION SHALL BE BETWEEN 50 PPM AND 100 PPM. PIC WILL CONTACT CONTRACTOR TO FIX DISH WASH MACHINE. UNTIL DISH WASH IS FIX USE 3 COMPARTMENT SINK TO SANITIZE DISHES AND UTENSILS. FOLLOW UP WITHIN 10 DAYS.,
- General violation description:
- 4-501.114 - A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at exposure times specified under 4-703.11(C) shall be listed in 21 CFR 178.1010 Sanitizing solutions, shall be used in accordance with the EPA-approved manufacturer's label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart
- Critical: Sanitizing Solutions, Testing
- Items:
- Sanitizer test kit
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- OBSERVED NO TEST STRIPS AT DISH WASHER. TEST STRIPS MUST BE PROVIDED TO TEST CONCENTRATION OF SANITIZING SOLUTION IN MG/L. TEST STRIPS WERE IN FRONT OF RESTAURANT AND PROVIDED AT END OF INSPECTION. CORRECTED.
- General violation description:
- 4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
- Drying Mops
- Items:
- Wet mop(s) storage
- Problems:
- Allows for contamination
- Corrections:
- Remove to prevent contamination.
- Comment:
- OBSERVED MOPS DRYING IN MOP BUCKETS. MOPS SHALL BE PROPERLY AIR DRIED BY HANGING THEM OVER DRAIN AT MOP SINK. AIR DRY MOPS AT MOP SINK. WILL VERIFY AT NEXT INSPECTION.
- General violation description:
- 6-501.16 - After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
- Repairing
- Items:
- Physical facilities
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- TILE IN FRONT OF DISH WASH MACHINE IS CRACKED. FACILITIES SHALL BE IN GOOD REPAIR. REPLACE TILE. WILL VERIFY AT NEXT INSPECTION.
- General violation description:
- 6-501.11 - PHYSICAL FACILITIES shall be maintained in good repair.
|
02/28/2014 | Routine |
- Critical: Hand Drying Provision
- Items:
- Sanitary hand drying provisions disposable, paper towels
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- SIDE WAITRESS STATION HAND WASH SINK LACKING PAPER TOWELS., PAPER TOWELS PROVIDED.
- General violation description:
- 6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
- Critical: Ice Used as Exterior Coolant,
- Items:
- Ice
- Problems:
- Used as a cooling medium
- Corrections:
- Cannot be used for food
- Comment:
- OBSERVED A CONTAINER OF LEMONS AND A CONTAINER OF COFFEE CREAMERS STORED ON ICE IN WAITRESS STATION. , ICE DISCARDED AND CONTAINERS REMOVED.
- General violation description:
- 3-303.11 - After use as a medium for cooling the exterior surfaces of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or cooling coils and tubes of EQUIPMENT, ice may not be used as FOOD. (P)
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN SOILED FLOORS IN KITCHEN UNDER EQUIPMENT AND UNDER HOT HOLDING UNITS IN SELF SERVICE AREA.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- SIGN S NEEDED IN KITCHEN
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- LIGHT UNSHIELDED IN KITCHEN.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
|
08/27/2013 | Routine Inspection |
- Critical: Backflow Prevention Device, Wh
- Comment:
- AVB PROVIDED,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Consumer Self-Service Operatio
- Comment:
- EMPLOYEE PROVIDED
- General violation description:
- 3-306.13 - (A) Raw, unPACKAGED animal FOOD, such as beef, lamb, pork, POULTRY, and FISH may not be offered for CONSUMER self-service. This paragraph does not apply to CONSUMER self-service of READY-TO- EAT FOODS at buffets or salad bars that serve FOODS such as sushi or raw shellfish
|
02/21/2013 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Comment:
- AVB PROVIDED.
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
|
02/13/2013 | Follow-up |
- Critical: Backflow Prevention Device, Wh
- Items:
- Backflow prevention
- Problems:
- Not provided
- Corrections:
- Provide.
- Comment:
- PROVIDE HOSE BIBB VACUUM BREAKER FOR BLACK HOSE CONNECTED TO THREE COMPARTMENT SINK., ,
- General violation description:
- 5-203.14 - A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under 5-202.13
- Critical: Consumer Self-Service Operatio
- Items:
- Salad bar/ buffet
- Problems:
- Not monitored
- Corrections:
- Provide personnel to monitor during service operations.
- Comment:
- SELF SERVE ICE CREAM STATION USES HARD PACK ICE CREAM. OBSERVED CUSTOMER DIGGING ICE CREAM OUT OF BOTTOM OF FIVE GALLON CONTAINER OF ICE CREAM. ,
- General violation description:
- 3-306.13 - (A) Raw, unPACKAGED animal FOOD, such as beef, lamb, pork, POULTRY, and FISH may not be offered for CONSUMER self-service. This paragraph does not apply to CONSUMER self-service of READY-TO- EAT FOODS at buffets or salad bars that serve FOODS such as sushi or raw shellfish
- Critical: Potentially Hazardous Food (Ti
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Corrections:
- Store below 41 degrees F.
- Comment:
- ON SELF SERVICE LINE SLICED TOMATOES AND EGG SALAD WERE 45F. , FURTHER INVESTIGATION REVEALED THAT THESE ITEMS WERE JUST PLACED ON LINE. INSTRUCTED TO REFRIGERATE PRODUCTS BEFORE PLACING ON THE LINE.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Preventing Contamination from
- Items:
- Ready-to-eat food(s)
- Problems:
- Handled with bare hands
- Corrections:
- Suitable utensils or single-use gloves are to be utilized.
- Comment:
- FOOD EMPLOYEE CUTTING VEGETABLES WITH BARE HANDS., GLOVES PROVIDED.
- General violation description:
- 3-301.11 - (A) FOOD EMPLOYEES shall wash their hands as specified under 2-301.12. (B) Except when washing fruits and vegetables as specified under 3-302.15 or when otherwise APPROVED, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT. (C) FOOD EMPLOYEES shall minimize bare hand and arm contact with exposed FOOD that is not in a READY-TO-EAT form. S
- Cleaning, Frequency and Restri
- Items:
- Physical facilities/structures floors
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN ALL FLOOR IN KITCHEN AND BACK HALLWAY.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Eating, Drinking, or Using Tob
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
- Light Bulbs, Protective Shield
- Items:
- Light shielding
- Problems:
- Not provided
- Corrections:
- Provide adequate light shields and end caps or shatter-proof bulbs.
- Comment:
- PROVIDE END CAPS FOR LIGHTS IN KITCHEN.
- General violation description:
- 6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
- Maintaining Refuse Areas and E
- Items:
- Refuse storage area(s)/enclosures
- Problems:
- Not clean
- Corrections:
- Keep clean
- Comment:
- 6-202.11
- General violation description:
- 5-501.115 - A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items, as specified under # 6-501.114, and clean.
|
02/07/2013 | Routine |
- Critical: Eating, Drinking or Tobacco
- Comment:
- NO UNCOVERED BEVERAGES ON COOKLINE TODAY.
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Frequency Before Use After Cle
- Comment:
- THE DISHMACHINE IS SANITIZING AT 100PPM CHLORINE. CORRECTED.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: System Maintained in Good Repa
- Comment:
- THE 3 COMP SINK FAUCETS ARE REPAIRED. CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Floors, Walls, and Ceilings
- Comment:
- THE FLOOR TILES ARE REPAIRED BY 2 COMP SINK. CORRECTED.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
|
08/10/2012 | Follow-up |
- Critical: Eating, Drinking or Tobacco
- Items:
- Beverage container
- Problems:
- Not covered
- Corrections:
- Keep covered.
- Comment:
- TODAY MANY BEVERAGE CUPS WERE FOUND ON COOKLINE WITHOUT LIDS AND STRAWS. KEEP CUPS COVERED TO PROTECT HANDS FROM CONTAMINATION. CORRECT PRACTICE TODAY. CUPS WERE DISCARDED TODAY. REVISIT IN 10 DAYS.,
- General violation description:
- 2-401.11 - (A) Except as specified in (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD
- Critical: Frequency Before Use After Cle
- Items:
- Clean utensil(s) and food-contact surface(s)
- Problems:
- Not sanitized
- Corrections:
- Sanitize as required above.
- Comment:
- DISHMACHINE HAS 0 PPM CHLORINE TODAY. CORRECT IMMEDIATELY SO DISHES ARE PROPERLY SANITIZED ( 50-100PPM REQUIRED). SANITIZE DISHES IN 3 COMPARTMENT SINK UNTIL REPAIRED. CHECK CHLORINE CONCENTRATION DAILY WITH TEST STRIPS. CORRECT TODAY, REVISIT IN 10 DAYS. RESANITIZE DISHES WASHED TODAY.,
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- 3 COMP SINK FAUCET HANDLES ARE BOTH BROKEN, REPAIR IMMEDIATELY. FAUCETS FELL APART WHEN TURNED ON TODAY. PLUMBING MUST BE IN GOOD WORKING ORDER. DRAIN UNDER 2 COMPARTMENT SINK HAS A LEAK AND WATER IS POOLING ONTO FLOOR. REPAIR IMMEDIATELY, REVISIT IN 10 DAYS ( RT SIDE OF SINK ADJ TO ICE MACHINE),
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- REPAIR FLOOR IN FRONT OF ICE MACHINE WHERE WATER IS POOLING UNDER FLOOR TILES. REPAIR BY NEXT INSPECTION, RECHECK IN 6 MONTHS.,
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
|
07/24/2012 | Routine Inspection |
- Critical: Time as a Public Health Contro
- Items:
- Time controlled food(s)
- Problems:
- No written procedures
- Corrections:
- Written procedures shall be made available upon request.
- Comment:
- SUSHI IS 58F IN COLD TABLE TODAY, IT WAS JUST MADE ACCORDING TO THE CFM, AT NOON, A WRITTEN PROCEDURE ON HOW SUSHI IS MADE ALONG WITH THE TIMES WHEN RICE IS COOKED , VINEGAR ADDED, ETC. MUST BE PRESENT IN FACILITY. PROVIDE A WRITTEN PROCEDURE WITHIN 10 DAYS. SUSHI MUST BE KEPT UNDER 41F ON COLD TABLE OR DEMONSTRATED THROUGH A WRITTEN PROCEDURE THAT IS WAS JUST MADE. ,
- General violation description:
- 3-501.19 - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control, (2) The FOOD shall be cooked and served, served if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control, (3) The FOOD in unmarked containers or packages or marked to exceed a 4 hour limit shall be discarded, and (4) Written procedures shall be maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request, that ensure compliance with: (a) Subparagraphs (A)(1)-(4) of this section, and (b) 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. (B) In a FOOD ESTABLISHMENT that serves a HIGHLY SUSCEPTIBLE POPULATION, time only, rather than time in conjunction with temperature, may not be used as the public health control for raw eggs.
|
01/13/2012 | Routine Inspection |
- Critical: Cleaning Freq.,Food Contact Su
- Items:
- Food-contact surface(s) and utensil(s)
- Locations:
- Ice machine(s)
- Problems:
- Not cleaned
- Corrections:
- Clean as specified above.
- Comment:
- ICE MACHINE DRIP GUARD HAD MOLD ON IT TODAY, ALTHOUGH THE MACHINE WAS CLEANED SUNDAY, REMIND EMPLOYEES TO CLEAN ALL PARTS OF MACHINE., ICE MACHINE DRIP GUARD WAS CLEANED AT TIME OF INSPECTION.
- General violation description:
- 4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
- Clean Freq, Nonfood-Contact Su
- Items:
- Nonfood contact surface(s)
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- CLEAN BROKEN GLASS FROM FLOOR OF WALK IN COOLER DOOR FRAME, CLEAN IMMEDIATELY IF SOMETHING BRAKES LIKE GLASS, CLEAN DAILY TO AVOID ACCUMULATION OF DIRT/DEBRIS.
- General violation description:
- 4-602.13 - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Floors, Walls, and Ceilings
- Items:
- Floor(s)
- Problems:
- Not constructed, designed, installed according to law
- Corrections:
- Remove and replace to be in compliance with law.
- Comment:
- GROUT IS MISSING BY THE DISHMACHINE, ALLOWING WATER TO POOL ON THE FLOOR BETWEEN TILES, THE AREA HAS AN ODOR, POSSIBLY DUE TO THE DIRTY WATER AND FOOD DEBRIS ACCUMULATING IN THESE AREAS. CLEAN DAILY AND REPAIR FLOOR/ REPLACE MISSING GROUT BY NEXT INSPECTION.
- General violation description:
- 6-201.11 - Except as specified under # 6-201.14 and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- REPAIR ICE MACHINE COVER AT BEVERAGE MACHINE AT WAITSTATION, COVER DOES NOT CLOSE OVER ICE, IT IS STUCK IN THE OPEN POSITION AND BECAUSE OF THIS IT IS NOT CLEANABLE. REPAIR BY NEXT INSPECTION. TRY TO REMOVE EXCESS WATER/DEBRIS FROM LID UNTIL REPAIRED BY PLACING PAPER TOWEL IN THE SMALL CRACK TO ABSORB LIQUID.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Handwashing Signage
- Items:
- Handwashing signage
- Problems:
- Not provided At hand sink
- Corrections:
- provide
- Comment:
- A HANDWASH REMINDER SIGN IS NEEDED AT THE WAITSTATION HANDWASH SINK BY NEXT INSPECTION.
- General violation description:
- 6-301.14 - A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
|
08/03/2011 | Routine Inspection |
- Critical: Approved System/Cleanable Fixt
- Comment:
- ICE MACHINE DRAINLINE CORRECTED.,
- General violation description:
- 5-202.11 - (A) A PLUMBING SYSTEM shall be designed, constructed, and installed according to LAW. (B) A PLUMBING FIXTURE such as a handwashing facility, toilet, or urinal shall be EASILY CLEANABLE. N
- Critical: Hot and cold holding
- Comment:
- COLD FOOD BAR: MANAGER PRODUCED COPY OF SCHEDULE AGREED TO IN 2006. PANS OF FOOD ARE CHANGED EVERY 11/2 - 2 HOURS. AT 11:50 TODAY THE THERMOMETERS IN THE BAR READ 41 DEGREES (EAST END), 44 DEGREES (CENTER), 48 DEGREES (WEST END). PANS OF FOOD WERE AT: SEAFOOD SALAD = 47 DEGREES, KIMCHI = 54 DEGREES, APPLE SALAD = 58 DEGREES. THE FOOD BAR CONTROLS ARE ON TIMERS THAT TURN THE COMPRESSOR UNITS ON FROM "SLEEP MODE" AT 10:30AM. PANS OF FOOD ARE PLACED IN UNIT BETWEEM 10:30 AND 11:00 AM. THE TIMERS MUST BE SET SO THE UNIT COMPRESSORS TURN ON BY AT LEAST 10 AM SO A PROPER TEMPERATURE CAN BE REACHED BEFORE PANS ARE PLACED IN THE UNIT. TIME AND TEMPERATURE ARE YOUR CONTROL., ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Cleaning, Frequency/Restrictio
- Comment:
- CLEANED, DEBRI REMOVED.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- System Maintained in Good Repa
- Comment:
- FAUCET ON SINK NEXT TO ICE MACHINE HAS BEEN PROPERLY INSTALLED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
|
03/05/2011 | Follow-up |
- Critical: Hot and cold holding
- Items:
- Cold food item(s)
- Problems:
- Stored above 41 degrees f
- Comment:
- At beginning of inspection 4 large gray plastic container containing partially cooked breaded chicken and unbreaded were between 65f and 69f. Please do not have this large amount out at room temperature. Also, Sushi on cold self-service line was 56f. Remove plastic wrap so sushi can contact the stainless steel pan this will keep this item much colder. Store all these items at or below 41f. , ,
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: System Maintained in Good Repa
- Items:
- Plumbing system
- Problems:
- Not maintained
- Corrections:
- Maintain in good repair
- Comment:
- Repair existing atmospheric vacuum breaker serving submerged in let over garbage disposal in dish area. ,
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Cleaning, Frequency/Restrictio
- Items:
- Physical facilities/structures
- Problems:
- Soiled
- Corrections:
- Keep clean.
- Comment:
- Clean floor under shelving in walk in cooler and under equipment on main line. Also clean top of paper towel dispenser at end of cook line.
- General violation description:
- 6-501.12 - (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
- Equipment and Utensils
- Items:
- Equipment and utensil(s)
- Comment:
- Provide a utensil with a handle to dispense sugar out of large container in dry storage area. Currently a plastic bowl is used.
- General violation description:
- 4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Good Repair and Proper Adjustm
- Items:
- Equipment
- Problems:
- In poor repair
- Corrections:
- Repair/replace.
- Comment:
- Replace cracked damaged lid on flour and sugar container in rear dry storage area.
- General violation description:
- 4-501.11 - (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
- Lighting, Intensity
- Items:
- Lighting intensity
- Comment:
- Increase lighting in walk in cooler. Very dark in corners.
- General violation description:
- 6-303.11 - The light intensity shall be: (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning
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02/14/2011 | Routine Inspection |
- Critical:
- Comment:
- VACUUM BREAKER HAS BEEN REPAIRED. CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
- Critical:
- Comment:
- COOKED BREADED CHICKEN 38F NOW STORED IN REACH IN COOLER. SUSHI 41F ON SELF SERVICE LINE.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: Hot and cold holding
- Comment:
- COOKED BREADED CHICKEN 38F NOW STORED IN REACH IN COOLER. SUSHI 41F ON SELF SERVICE LINE.
- General violation description:
- 3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
- Critical: System Maintained in Good Repa
- Comment:
- VACUUM BREAKER HAS BEEN REPAIRED. CORRECTED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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01/24/2011 | Follow-up |
- Distressed Merchandise, Segreg
- Items:
- Distressed merchandise for return/credit
- Problems:
- Not separated from
- Corrections:
- Relocate.
- Comment:
- INFORM EMPLOYEES OF THE REQUIREMENT TO PLACE DENTED CANS, ETC. IN ONE LOCATION NOT JUST AWAY FROM OTHER UNDAMAGED CANS, ETC.
- General violation description:
- 6-404.11 - Products that are held by the PERMIT HOLDER for credit, redemption, or return to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.(Pf)
- In-Use Utensils/Between-Storag
- Items:
- Dispensing utensil(s)
- Locations:
- food prep area
- Problems:
- Improperly stored
- Corrections:
- Relocate.
- Comment:
- DO NOT STORE KNIVES, CLEAVERS, SPATULAS STUCK BETWEEN COUNTERS OR TABLES.
- General violation description:
- 3-304.12 - During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under # (B) of this section, in the FOOD with their handles above the top of the FOOD and the container
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07/26/2010 | Routine Inspection |
- Critical: Frequency Before Use After Cle
- Comment:
- DISHMACHINE SANITIZES PROPERLY TODAY.
- General violation description:
- 4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
- Critical: System Maintained in Good Repa
- Comment:
- VACUUM BREAKER REPAIRED.
- General violation description:
- 5-205.15 - A PLUMBING SYSTEM shall be: (A) Repaired according to LAW
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02/08/2010 | Follow-up |
Restaurant representatives - add corrected or new information about Super China Buffet, 8234 Telegraph, Taylor, MI 48180 »